| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter, at room temperature
- 2 onions, thinly sliced
- Kosher salt
- 1 tablespoon plus 2 teaspoons Worcestershire sauce
- 3/4 cup shredded white cheddar cheese
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon steak sauce
- 1 tablespoon mayonnaise
- Freshly ground pepper
- 1 1/2 pounds skirt steak, cut into 4 pieces
- 4 thick slices crusty sourdough bread
- 1 bunch watercress, trimmed
Instructions
- Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
- Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
- Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
- Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.
Nutrition Facts
| Calories | 660 |
| Total Fat | 37 grams |
| Saturated Fat | 17 grams |
| Cholesterol | 162 milligrams |
| Sodium | 1029 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 2 grams |
| Protein | 46 grams |
| Sugar | 7 grams |
Reviews
This recipe is fast and easy for a weeknight. I served it with FNM’s Steak Fry Fricos. My husband and I really liked the entire meal. My sourdough loaf had smallish slices, so I had enough topping for 6 slices as well as some steak for a salad the next day.